Effects of heated glucose-fructose-glutamic acid solutions on the growth of Bacillus stearothermophilus

The effects of Maillard reaction products, obtained from glucose-fructose-g lutamic acid aqueous solutions by modulating heating time, temperature and pH, according a three-factor five-level central composite design, were stud ied on the growth of Bacillus stearothermophilus. The solutions, added to t he incubation medium after heating, had stimulating or inhibiting effects o n microbial growth depending on their degree of browning. In particular the inhibiting effect of the Maillard reaction products on Bacillus stearother mophilus was strictly related to their redox potential. (C) 1999 Academic P ress.